Seafood Pasta With White Wine Garlic Sauce (30 Minute Recipe)

Want to know my secret weapon for impressing dinner guests? This seafood pasta with white wine sauce. After years of testing seafood recipes, I've found that this combination of perfectly cooked seafood, tossed in a garlicky wine sauce with al dente pasta hits all the right notes. Every time I serve it, people ask for the recipe (and they can’t believe it only takes 30 minutes!)

The beauty of this pasta in white wine sauce is its versatility - the technique works with whatever seafood looks freshest at the market. While I love the combination of scallops and shrimp, you can substitute clams or even lobster for an extra-special occasion.

After moving to Europe and traveling through coastal Italy studying their seafood techniques, I've spent years perfecting seafood pasta recipes that work in home kitchens. This white wine seafood pasta has become one of my signature dishes, balancing restaurant elegance with weeknight simplicity.

If you're looking for more seafood pasta inspiration, my Creamy Smoked Salmon Linguine and Greek Shrimp Alfredo use similar techniques with completely different flavor profiles.

What you'll need to make this recipe:

Before we get to the step by step instructions, a few notes about the ingredients:

• Pasta: The recipe calls for spaghetti, but use whatever you have in your pantry. I prefer long pasta (spaghetti, fettuccine, linguine, bucatini) for this preparation. If choosing angel hair pasta, watch it carefully - it cooks in a flash!
• Sea scallops: Look for "dry" scallops (not treated with chemicals) for the best sear. Don't worry if you can only find frozen - that’s exactly what I use. Just thaw completely and dry before cooking.
• Shrimp: I like to keep my scallops and shrimp roughly the same size for even cooking. If you're serving large sea scallops, grab large shrimp. Whatever size is on sale this week works too!
• White wine: This creates the backbone of our sauce. Use a dry white wine that you'd actually drink - Chardonnay or Pinot Grigio work beautifully. 
• Fresh garlic and shallots: Don't substitute garlic powder or onions here. The fresh versions create that restaurant-quality flavor we're after.

Full measurements and directions included in the printable recipe card below.

Pro Tips for Success

• Dry your seafood completely: Dry scallops and shrimp with paper towels until no moisture remains. This is the difference between a beautiful golden sear and pale, steamed seafood.
• Don't crowd the pan: I recommend cooking your seafood in batches - first the scallops, then the shrimp. Overcrowding creates steam, preventing that perfect sear on your scallops.
• Reserve extra pasta water: This starchy liquid is our secret weapon for creating a silky sauce that clings to the pasta. Always save more than you think you'll need.

How to Make Seafood Pasta with White Wine Sauce

1. Prep pasta

Cook pasta until slightly underdone, about 1 minute less than package directions. Reserve 1 cup of starchy pasta water before draining – this will help create a silky sauce later. Toss pasta in a bit of olive oil to prevent sticking and set aside.

2. Sear seafood

In a hot skillet with butter and oil, sear thoroughly dried scallops without moving them for about 3 minutes until golden brown. Flip once, cook another 90 seconds, then remove.

In the same pan, quickly cook seasoned shrimp until just pink. Set all seafood aside.

3. Build white wine sauce

Using the same pan, sauté shallots, garlic and seasonings until fragrant.

Add wine and simmer until reduced by half, then incorporate pasta water, parsley and lemon zest to form a light sauce.

4. Bring it all together

Toss pasta directly in the sauce, adding more pasta water if needed for the right consistency.

Top with the seafood and garnish with fresh herbs and lemon wedges.

How Do I Get a Perfect Sear on My Scallops?

Here are my secrets: completely dry scallops, a very hot pan, and patience. Pat scallops thoroughly with paper towels before seasoning. Use a pan that's just beginning to smoke, and once you place the scallops down, resist the urge to move them. They'll release naturally when properly seared, typically after 2-3 minutes.

Should I Add Parmesan Cheese to Seafood Pasta?

Some people have very strong feelings about combining cheese and seafood. I've served this dish both ways and loved them both. The sauce is wonderfully flavorful on its own, but if you can't resist the siren song of sharp Parm, go for it! For a traditional touch, try my  Mediterranean Tossed Salad and Garlic Bread Baguette alongside this pasta.

What's the Best Substitute for Wine in This Recipe?

If you prefer cooking without alcohol, use a combination of broth (seafood, veggie or chicken), and an extra squeeze of fresh lemon juice. This mimics the acidity and depth that wine provides while keeping the dish alcohol-free. If you’re out of stock, just add extra starchy pasta water.

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